CHICKEN LETTUCE WRAPS
These are so yummy! They taste really close to the lettuce wraps that you can order from that famous Asian restaurant chain. The number of servings will depend on if this is an appetizer or main course for you and how big you make them. If an appetizer, then maybe 6 servings; if a main dish, then 4 servings.
Provided by tierncooks
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
- Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
- Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
- Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 10.7 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 3.2 g, Protein 33.8 g, SaturatedFat 2.2 g, Sodium 1892.9 mg, Sugar 4.4 g
SPICY CHICKEN LETTUCE WRAPS
Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.
Provided by Christina Chaey
Categories Bon Appétit Dinner Chicken Soy Green Onion/Scallion Garlic Poultry Lettuce Quick & Easy Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 10
Steps:
- Mix soy sauce, sambal oelek, brown sugar, and fish sauce in a small bowl; set aside.
- Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5-7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
- Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.
SRIRACHA-HONEY CHICKEN LETTUCE WRAPS WITH RAINBOW SLAW RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 31
Steps:
- 1 head of iceberg lettuce, leaves separated, cleaned and dried 1 lime (cut into wedges), fresh cilantro, and diced chili to garnish Cut chicken into 2-inch pieces and place in a large bowl. Cover with buttermilk and refrigerate overnight. Julienne cabbage, carrots, red and yellow peppers and snow peas for the slaw. Place in a large bowl. Add cilantro, basil and Thai chili. In a small bowl, mix together vegetable oil and sesame oil, rice wine vinegar, soy sauce, maple syrup, Sriracha and lime juice. Add minced garlic and ginger and set aside. Dress slaw just before serving to keep the veggies nice and crisp. In a medium bowl, mix together 1/4 cup soy sauce, 1/4 cup peanut oil, honey and 2 tablespoons of Sriracha for the glaze and set aside. In a large bowl, mix together flour, salt and pepper, and dredge each piece of chicken well, completely coating with flour. Heat 3 inches of canola oil to 350° in a large saucepan. Working in batches, fry chicken, turning every couple minutes until golden brown and cooked through (5 - 6 minutes). Remove from the oil and toss in Sriracha-honey glaze. Dress the slaw with vinaigrette and serve family-style with the chicken and lettuce wraps.
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